Coconut Potatoes Recipes

PINEAPPLE COCONUT POTATOES

Steps:

• Drain pineapple, reserving juice. In a large bowl, combine the pineapple, potatoes, 3/4 cup coconut and onion. Transfer to a greased 1-qt. baking dish; set aside., In a small saucepan, whisk the brown sugar, flour, salt, ginger, vinegar, soy sauce and reserved pineapple juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over potato mixture and toss to coat. , Cover and bake at 350° for 65-70 minutes or until potatoes are tender. Sprinkle with remaining coconut. Bake, uncovered, for 10 minutes or until lightly browned.

COCONUT POTATOES

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Cook the potatoes in the hot oil until browned on all sides, about 10 minutes. Remove from skillet and reserve.
• Reduce the heat to medium, and cook the onions in the skillet until translucent, 2 to 4 minutes. Stir the garlic, ginger, turmeric, cumin seeds, and salt and pepper into the onions. Cook until fragrant, about 1 minute. Return the potatoes to the skillet and cook until almost done, about 15 minutes.
• Pour the coconut milk over the potatoes; stir in the tomato puree and chopped parsley. Cook until potatoes are cooked through and sauce has thickened, about 5 additional minutes.

COCONUT OIL ROASTED SWEET POTATOES

Steps:

• Heat oven to 350 degrees. Melt the coconut oil in a small saucepan over low heat.
• In a large bowl, toss together potatoes, coconut oil, sugar, salt, pepper and nutmeg.
• Spread the potatoes in an even layer on a large baking sheet. Roast, tossing occasionally, until soft and caramelized, about 1 hour.

SWEET POTATO WITH TOASTED COCONUT

Steps:

• Bring sweet potatoes and 1 1/2 cups water to a boil with turmeric, cayenne, and 1 teaspoon salt in a 3-quart saucepan, then simmer, covered, until tender, 8 to 10 minutes.
• Meanwhile, toast coconut in a small heavy skillet over medium heat, stirring constantly, until very toasted (pale reddish-brown all over; be careful not to burn). Transfer to a plate.
• Break sweet potatoes up with the back of a spoon so that some chunks remain. Add toasted coconut, beans, garlic, cumin, chile, and remaining 1/2 cup water and simmer, stirring occasionally, 5 minutes. If mixture becomes too thick and begins to stick to bottom of saucepan, add more water.
• Heat oil in cleaned small heavy skillet over medium-high heat until it shimmers. Add mustard seeds, and cook until seeds begin to pop and/or turn gray. Add red pepper flakes and curry leaves (if using), covering skillet immediately and cooking just long enough for leaves to crackle. Stir spice mixture into sweet potato mixture (it will be very thick and chunky). Season with salt.

COCONUT CURRY CHICKEN WITH POTATOES

Steps:

• In a large casserole, saute onion in oil until tender.
• Add green pepper and garlic, saute for another 2 minutes.
• Add curry powder and cook for 1 minute.
• Add chicken, potatoes, coconut milk, salt to taste, and enough stock or water to cover.
• Bring to a boil.
• Cover and simmer for 30 mins, or until potatoes are tender.

SCALLOPED POTATOES WITH COCONUT MILK AND CHILIES

Steps:

• Preheat the oven to 350°F.
• Whisk the coconut milk, masala, and salt together in a small bowl.
• Lightly spray a casserole dish with cooking spray. Drain the potatoes. Cover the bottom of the casserole with a layer of potatoes, and sprinkle a third of the scallions over them. Stir the sauce (the masala tends to sink to the bottom, so a good stir helps to mix everything evenly) and drizzle a third of it over the layer. Repeat the layers of potatoes, scallions, and masala two more times, using up all the ingredients
• Spread the curry leaves over the top layer. Cover the dish and bake until the potatoes are fork-tender, about 45 minutes.
• Remove the cover and continue to bake until the potatoes are browned, 10 to 15 minutes. Then serve.

COCONUT PECAN SWEET POTATOES RECIPE

Steps:

• Place potatoes in a slow cooker that has been sprayed with cooking spray.
• Place pecans, coconut, brown sugar, white sugar, melted butter, cinnamon, and salt in a small bowl. Mix with a fork until completely combined.
• Pour pecan mixture over top of the potatoes.
• Cook on high for 3 1/2 - 4 hours until potatoes are tender.
• Serve warm.